# What You Need:
→ Bread
01 - 1 baguette, sliced into 0.5-inch rounds
02 - 2 tablespoons olive oil
→ Ricotta Spread
03 - 1 cup whole-milk ricotta cheese
04 - 1 tablespoon heavy cream
05 - 0.5 teaspoon lemon zest
06 - Pinch of salt
→ Hot Honey
07 - 0.25 cup honey
08 - 0.5 to 1 teaspoon red pepper flakes
→ Toppings
09 - 2 tablespoons chili crisp or chili crunch
10 - Flaky sea salt for garnish
11 - Fresh basil leaves for garnish, optional
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast in the oven for 7 to 9 minutes, flipping once, until golden and crisp.
02 - In a medium bowl, whisk together ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and fluffy.
03 - In a small saucepan over low heat, combine honey and red pepper flakes. Warm gently for 2 to 3 minutes without boiling, then remove from heat and let infuse.
04 - When the baguette slices are toasted and cooled slightly, spread about 2 tablespoons of whipped ricotta on each slice.
05 - Drizzle the warm hot honey over the ricotta-topped bread, then top with a small spoonful of chili crunch.
06 - Finish with a sprinkle of flaky sea salt and fresh basil leaves if desired. Serve immediately.
